To roast the corn, heat the oven to 400 degrees F. Place the husked corn on an oiled sheet pan and roast, turning every 5 minutes until the corn is browned and soft. Let cool and then cut the kernels from the cob. You should get about 1 cup.

For the cornbread, heat the oven to 400 degrees F. Butter or grease an 8-inch square metal pan. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt, and whisk to combine. Place the yogurt, melted butter and eggs in a medium bowl and whisk to combine. Pour the yogurt mixture over the cornmeal mixture and stir until almost mixed, then add the roasted corn and stir just until the ingredients are combined. Scrape the batter into the prepared pan and smooth the top. Bake for 15 to 20 minutes, until a toothpick inserted in the center of the pan comes out clean. Let cool in the pan for 5 minutes before serving, and cut into 9 squares.

Notes:

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In a large bowl, combine the unbleached and whole wheat pastry flours, baking soda, baking powder, salt, ginger, cinnamon, nutmeg and cloves. Whisk to mix well, reserve. In a stand mixer or a large bowl with an electric beater, cream the butter until soft. Add the brown sugar and beat, scraping and mixing until well-mixed. Add the molasses and beat, scrape down and add the egg, beat again until thoroughly combined. On low speed, stir in the flour mixture. Divide the dough into four pieces. Form a rectangle of each and place between sheets of parchment and roll out to 1/4-inch thickness. Stack the dough rectangles, separated by parchment paper, on a baking pan and wrap tightly, chill for three hours, or up to 24 hours.

Preheat the oven to 350⁰F. Carefully remove the parchment from the top of each dough sheet, lay the dough on the counter and use cookie cutters to cut shapes. Use a thin metal spatula to transfer cut cookies to a parchment-lined baking sheet. Leave an inch of space between the cookies. Press the scraps of dough together and roll out again; cut cookies.

Bake for 6 minutes, then switch the position of the pans between upper and lower oven racks and bake for 6 minutes more. These cookies are a tad thick, so you might need another two minutes to get them crisp. When cookies are slightly puffed and look dry, cool on racks on the pan for five minutes, then transfer to the rack to cool completely.

In a large bowl, sift together flour, salt, and baking powder. Set aside.

Use an electric mixer to cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest.

Form dough into four balls and flatten into disks, wrap each disk in plastic wrap; chill for about 30 minutes.

Preheat oven to 325º F. On a floured surface, roll dough to ¼ inch thick. Cut into desired shapes. (Dough scraps may be chilled and re-rolled once to make additional cookies.) Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.

Bake until edges just start to brown, 10 to 12 minutes. Cool on wire racks.

Cookies may be stored at room temperature in an airtight container for up to 2 weeks, and they freeze great!

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes.

Remove with a slotted spoon and drain well on paper towels.

Into a large bowl, sift together the flour, baking powder, sugar, and salt. `

Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together.

Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork. Turn out onto a lightly floured surface and pat until it comes together.

Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving ½-inch space between each wedge.

Paint the tops of the wedges lightly with the remaining 2 T. of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

In a separate bowl, combine flour, baking powder, and rolled oats and mix. Blend wet and dry ingredients, and fold in raisins and walnuts. Add a tablespoon or more of water if necessary to hold the mixture together.

Place by the spoonful on greased cookie sheets. Flatten slightly and bake for 10 to 12 minutes.

Preheat oven to 350°F. Mix together flour, baking powder, and salt in a large bowl. Set aside.

In another bowl, beat together eggs and sugar. Add olive oil, milk, and vanilla and mix well.

Mix together the dry and wet ingredients. Stir in the cherries.

Pour batter into a greased 8- or 9-inch square or round cake pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, and dust with powdered sugar if desired.